Welcome to this week’s Publix Super Meals. Each week I am going to share a recipe to help you take the Publix Super Deals and turn them into Publix Super Meals!
I get these wild hairs on occasion where I “see” a recipe in my head. Many times they are not quite what I hope and then there are the recipes that exceed all my expectations. This was one of the times where my ideas came together perfectly. After my husband took a few bites, he immediately said “THIS is a keeper!” I have to admit, I ate every single bite and then wished I had cooked more.
When I was looking through the Publix ad this week, nothing was jumping out at me and then I saw the sale on Russet Potatoes. I love whipping up Hasselback Potatoes. They are so simple and so good. All you do is cut even slices down the whole potato then brush on butter and some herbs and bake it up. As it bakes the sliced potato fans out – the edges are crispy and the inside is tender. It’s like a french fry and baked potato all in one. Often I do these for lunch on the weekend and top them with cheese and maybe some bacon.
This recipe was inspired by my love of hot wings with a big basket of fries. I don’t make either very often because they are time consuming, terribly messy and not exactly a “good for you” food. The last time I made Hasselback potatoes I imagined it paired with some wings. I tossed around a few ideas in my head and decided to poach chicken breast in wing sauce then add it to the potato with some blue cheese crumbles and green onions. My husband took it a step further and dipped his in blue cheese dressing.
This is a very easy recipe to throw together. Poach your chicken ahead of time and then you only need to wait for your potatoes to bake. The presentation is so nice and the whole family is sure to love this one. My boys are not fans of spice so they just got herb poached chicken. I will be adding this one to my rotation…probably making this again very soon!
Check out my recipe for Buffalo Chicken Stuffed Hasselback Potatoes. Give this a try then come back and let me know what you think!
- 2 boneless skinless chicken breasts
- 1 cup hot sauce, divided -[i] I like Frank’s Red Hot[/i]
- 4 large russet potatoes
- 4 tablespoons of butter, melted
- 1 tablespoon kosher salt
- 4 ounces blue cheese crumbles
- green onions for garnish
- blue cheese dressing (if desired)
- Preheat oven to 425 degrees.
- Create thin slices down the length of each potato (approx 1/8 inch apart) without cutting all the way through. [i]Tip – place two chopsticks on each side of the potato and allow them to be the stop for the knife as you slice down. [/i]
- Drop the sliced potato in a bowl of cold water to remove excess starch.
- Dry the potatoes then place on a baking sheet and brush with a tablespoon of melted butter, allowing the butter to drip between the slices.
- Sprinkle salt all over the potato and bake in 425 degree oven for 1 hour.
- Bring a large pot of water to simmer.
- Cut each chicken breast in half, creating a large strip.
- Place each piece on it’s own piece of plastic wrap and add 1 -2 tablespoons of hot sauce. Roll and wrap each breast piece tightly in the wrap. Double wrap if needed.
- Once the water begins to simmer turn off the heat and drop in the plastic wrapped chicken.
- Cover the pot and allow the chicken to sit for 15 minutes (longer if using chicken more than about an inch in thickness).
- Remove from water and unwrap the chicken.
- Allow to cool then shred the chicken.
- Stuff the shredded chicken in the openings of the potato.
- Top with blue cheese, onions and drizzle additional hot sauce all over the potato.
- Serve with blue cheese dressing if desired.
Grab a 5 lb bag of Russet Potatoes that are on sale for $2.99 this week at Publix. Use some of the chicken breast from the BOGO sale last week. Even if you had to purchase everything for this recipe, you should come in well under $10 making this one very economical!
Tools used in this recipe
Don’t forget, Publix carries a huge variety of Good Cook products. You can find a large selectionof tools and cookware throughout the store. You can find everything you need when you shop for your recipe ingredients.
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Looks Great! I’ll sub Feta on half to satisfy the 7 of us. Thanks for the great idea!
Looks Great! I’ll sub Feta on half to satisfy the 7 of us. Thanks for the great idea!
Great job! This looks delicious and a great recipe to use for entertaining. Hope you have a great day!
Great job! This looks delicious and a great recipe to use for entertaining. Hope you have a great day!
Your recipe sounds wonderful and I really appreciate the creativity of it, however I do feel the need to warn anyone that may not know that plastic wrap leeches harmful chemicals into food when exposed to heat. I strongly advise NOT to use this technique to cook with. Obviously we know that practically everything causes cancer these days, but I must stress that this is a completely avoidable risk.
Your recipe sounds wonderful and I really appreciate the creativity of it, however I do feel the need to warn anyone that may not know that plastic wrap leeches harmful chemicals into food when exposed to heat. I strongly advise NOT to use this technique to cook with. Obviously we know that practically everything causes cancer these days, but I must stress that this is a completely avoidable risk.
GladWrap contains no plasticizers 🙂
“Glad® ClingWrap grips tight, seals easily and protect the food you love, helping to keep it fresher, longer. It’s easy to handle, microwave‐safe and contains no plasticizers, so you can reheat with confidence.”
Of course anyone with concerns can always just poach the chicken without the plastic…it will just not cook in the sauce.
GladWrap contains no plasticizers 🙂
“Glad® ClingWrap grips tight, seals easily and protect the food you love, helping to keep it fresher, longer. It’s easy to handle, microwave‐safe and contains no plasticizers, so you can reheat with confidence.”
Of course anyone with concerns can always just poach the chicken without the plastic…it will just not cook in the sauce.
Here is a tip when cutting the hasselback potatoes put 2 rulers on the front & back of the potato when cutting that way you don’t cut through
Here is a tip when cutting the hasselback potatoes put 2 rulers on the front & back of the potato when cutting that way you don’t cut through
wow… It is almost as though you had my hubby in mind when you made up this recipe! I just pulled out chicken this morning. Was going to make something *boring* but this sounds wonderful! Thank you very much!
wow… It is almost as though you had my hubby in mind when you made up this recipe! I just pulled out chicken this morning. Was going to make something *boring* but this sounds wonderful! Thank you very much!